Bibimbap is a popular Korean dish normally comprised of rice and a colorful mix of meat and vegetables on top. Since we are major fans of the plants, we fashioned this first attempt with a healthy mix of herbs and plants on top. Although this dish is traditionally made with rice, we substituted the base (for a play on texture) with glass (sweet potato starch) noodles. The best advice we found for seasoning this dish is to keep it simple! The more you let the flavors of the vegetables come through, the better you can fully appreciate all the different textures.
1 oz glass noodles, cooked and rinsed
1 bunch of green onions
1 small eggplant, peeled and sliced into thin strips
1 cup of shredded carrots
1 cup of red potatoes, diced
1 cup of kale
1 cup of shitake mushrooms, sliced
roasted sesame seeds (optional)
Sautee each of the vegetables separate in a light mix of sesame oil and tamari sauce (1/2 tsp. of each). The potatoes will take longest to cook, so saute, then reduce heat and simmer in a little water until done. Arrange in a large bowl: Noodles (or rice if you prefer) on the bottom, topped with a small portion of each of the vegetables. Option to garnish with roasted sesame seeds.
*you can season the glass noodles (or rice) with a light toss of sesame oil, tamari, and sesame seeds to bring the base flavors together.*